Coffees
5 coffees
A natural from the Arsosala station in Guji, grown at 1,800 metres and dried in its fruit: the "adventurous" end of Åre's range, a coffee some will call the best they have ever had. Filter roast, for drip, boiled or French press.
A honey-processed San Roque from Finca Chayote in Costa Rica's West Valley, grown at 1,400-1,650 metres: sweet and berry-like with citrus, fruit compote and raisin. Filter roast.
Citrus, Fruit compote, Raisin
The same house blend as Rock, sold pre-ground as Njutning for drip or for boiled and French-press coffee: 50% Caturra and Typica from Agua de Nieves, Peru, and 50% Bourbon from Bateia, Brazil. Sweet and full with cocoa, fruit and citrus.
Cocoa, Fruit, Citrus
From Francisco de Sola's Finca Plan del Hoyo at 1,760 metres in Apaneca, planted with the Anacafé 14 variety: a lovely sweet cup of raw sugar, toffee and citrus. Filter roast.
Raw sugar, Toffee, Citrus
Per Nordell's house blend, sold whole-bean as Rock for every brew method including espresso: sweet and full with cocoa and fruit and a bright citrus acidity. Components follow the harvests, currently Caturra and Typica from Agua de Nieves, Peru, with Bourbon from Bateia, Brazil. Lightly roasted like everything at Åre, but the gentlest way into the range.
Cocoa, Fruit, Citrus